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Author Topic: Brisket Recipes  (Read 716 times)

Online Slippery

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Brisket Recipes
« on: September 04, 2017, 12:38:29 PM »
Post your brisket recipes here.


Online Raisinhead

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Re: Brisket Recipes
« Reply #1 on: September 04, 2017, 04:00:04 PM »
I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar.
Jay
2011 JKU

"Sometimes you have to go home now, in order to go big later" - someone that understands life

Online tcdawg

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Re: Brisket Recipes
« Reply #2 on: September 04, 2017, 05:07:46 PM »
I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar.

Same

It's a slam dunk.  Pure beef brisket goodness

Online Slippery

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Re: Brisket Recipes
« Reply #3 on: September 04, 2017, 05:55:43 PM »
I do the famous "Jeepson33's" official recipe. Salt, pepper, brown sugar.
Googled. No joy. 

Online clark123456

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Re: Brisket Recipes
« Reply #4 on: September 08, 2017, 09:17:28 PM »
I did the salt, pepper, and brown sugar mix.  Guessing at quantities:  1/4 cup of kosher salt, 1/8 cup of fresh ground pepper, and 1/3 cup of brown sugar for each half.  I tried a new thing with the brown sugar where I ran the clumps across a sifting screen to make it a fine powder...it worked awesomely!

I had a whole packer choice that I cut in half just enough to leave some point on the main flat and then the other half was a big point and flat.  I'm going to try to make burnt ends with the big point/flat.

I'm doing a water bath under the meat layers with the big point/flat on the top shelf.

I picked up a Tappecue Wi-Fi 4 probe temp thing.  Probe 1 is chamber temp on the top shelf, probe 3 is meat temp on the top shelf, probe 2 is chamber temp on the lower shelf, and probe 4 is meat temp on the lower shelf.  The chamber is still stabilizing though.  The grill thermometer thinks it's currently at 177, so it'll be interesting to see what happens.  I should have put some analog thermometers in there...oh well, for now.




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« Last Edit: September 08, 2017, 09:18:08 PM by clark123456 »
Clark
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Thanks, Dandelion!

Online tcdawg

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Re: Brisket Recipes
« Reply #5 on: September 08, 2017, 09:50:05 PM »
^^^
Clark, I really like the sifting of the brown sugar idea...very, very sharp.  I'll be doing this next time for sure.


Online clark123456

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Re: Brisket Recipes
« Reply #6 on: September 08, 2017, 09:58:26 PM »
^^^
Clark, I really like the sifting of the brown sugar idea...very, very sharp.  I'll be doing this next time for sure.
I was pretty amazed at how well it worked.

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Clark
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Thanks, Dandelion!

Offline gint2

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Re: Brisket Recipes
« Reply #7 on: September 10, 2017, 10:01:36 PM »
Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.
JK-AJ

Online clark123456

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Re: Brisket Recipes
« Reply #8 on: September 10, 2017, 10:02:54 PM »
Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.
Same, for me.

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Clark
1998 TJ Sahara

Thanks, Dandelion!

Online Raisinhead

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Re: Brisket Recipes
« Reply #9 on: September 10, 2017, 10:03:36 PM »
Ok, so I know the grill temp is going to be ~225 what do you run your brisket IT to?
My butts I run it up to 203 then let it sit on the grill for an hour. Just not sure on the Brisket.


I have only done a few but my goal was 200-205. But I started also doing the probe test. If it probes like butta, it's ready. Nomo
Jay
2011 JKU

"Sometimes you have to go home now, in order to go big later" - someone that understands life

Offline gint2

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Re: Brisket Recipes
« Reply #10 on: September 10, 2017, 10:05:03 PM »
so butts and brisket both get pulled up to 203-205? I thought brisket was pulled sooner...
JK-AJ

Online clark123456

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Re: Brisket Recipes
« Reply #11 on: September 10, 2017, 10:05:34 PM »
so butts and brisket both get pulled up to 203-205? I thought brisket was pulled sooner...
Only if you want to do burnt ends, or have tough meat

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